INGREDIENTS

INSTRUCTIONS

Cut off the roots and tough green leaves of the leeks, then cut each in
half. Using a sharp knife, cut the leek pieces into julienne strips. When
all leeks have been cut in this way, soak them in cold water for 10 minutes
to release any trapped dirt or sand. Drain well.
Place 3 tablespoons of olive oil into a saucepan and add the leeks. Stir
over a high heat until the leeks have wilted slightly and are coated with
the oil. Turn the heat down and cook slowly for 30 minutes or caramelise.
Meanwhile, prepare the fish. Oil a baking dish large enough to hold all the
fish. Thinly slice half the paw paw and place on the bottom of the dish.
Salt and pepper the fish and lay over the paw paw. Pour over the coconut
milk and bake at 230c. for 10 minutes. Cut the remaining paw paw and mango
into strips and mix with the chopped coriander and basil. Add 2 tablespoons
lime juice and mix well. Remove the fish from the oven and heap the mango
mixture onto each fillet. Return to the oven for 5 minutes.
To serve, place a small mound of caramelised leeks in the centre of the
place, then place the fish fillet on the top. Make sure that each fillet
has a good quantity of mango mixture on the top.
Converted by MC_Buster.
Per serving: 2074 Calories (kcal); 189g Total Fat; (77% calories from fat);
19g Protein; 102g Carbohydrate; 0mg Cholesterol; 175mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 Vegetable; 1 1/2 Fruit;
37 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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